FROM KERALA'S COAST TO BANGKOK'S KITCHENS

Chef Syam Gopi's journey from a humble tea shop in Kerala to the vibrant food scene of Bangkok is a tale of grit, love, and culinary passion. With flavours rooted in his coastal upbringing and a spirit hungry for innovation, he brings authenticity and heart to every dish he creates.

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What brought you to Bangkok's culinary scene?

As an Indian chef, I came to share authentic coastal Indian flavours with Bangkok, learn from its dynamic food culture, and grow in a city that celebrates culinary diversity. I enjoy exploring its rich street food culture and challenging myself in a place known for bold flavours and innovation.

How did your journey as a chef begin?

My journey is a story of resilience, love, and determination. I grew up in a small family in Kerala, on the coastal side of India, surrounded by my parents, grandparents, elder brother, and cousins. My father was a fisherman, so seafood was a staple in our home. Most days, he would bring home the freshest catch—some to sell, and some for us to eat. My mother, a loving homemaker, would transform those fish into mouthwatering dishes. My brother and I always enjoyed those meals together.